Trofie with Broccoli and Mushrooms with Turmeric Béchamel: A Light and Flavorful First Course
The birth of a recipe is often a sensory journey made of colors, aromas and inspirations. Sometimes the idea comes from reworking great classics or dishes seen elsewhere, adapting them to one’s lifestyle.
Today I want to offer you my reinterpretation of an iconic dish. The original version included trofie with mushrooms, pancetta and saffron béchamel. Although a delicious combination, I chose to transform it into a vegetarian variant and to replace saffron (a precious spice that, I confess, doesn’t suit my personal taste) with turmeric. In my view, a dish more congenial to my tastes and dietary choices.
The ingredients of wellness: Broccoli and Turmeric In this version, the saltiness of the pancetta gives way to the freshness of broccoli, vegetables with well-known antioxidant and antitumor properties. To bind everything together, I devised a light béchamel prepared by replacing half of the milk called for in the traditional recipe with vegetable broth. This way you get a velvety consistency but with far fewer calories. I also flavored it with a pinch of turmeric, a spice with an intense taste and countless beneficial properties.
The result? A creamy, healthy first course with vibrant color, perfect for those seeking a vegetarian alternative without sacrificing taste, ideal for a Sunday lunch or a tasty dinner.
“Vegetarian” recipes are without meat and/or fish (N.B. they may include other animal protein products such as eggs and cheeses).
DID YOU KNOW: One of the most surprising properties of turmeric is its antitumor effect. This precious plant helps counter the onset of leukemia and eight other tumor types that affect the colon, prostate, mouth, lungs, liver, skin, kidneys and breasts. Turmeric also has exceptional antioxidant qualities because it can slow down and thus help fight cellular aging. Beyond these benefits, turmeric has notable wound-healing properties — applying turmeric rhizomes to cuts, burns and insect stings speeds healing. If that weren’t enough, consuming turmeric improves stomach and intestinal function and also helps fight cholesterol by facilitating the removal of excess fats. This herb is also truly beneficial for people with digestion issues, bloating and flatulence.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 17.6 oz trofie (fresh)
- 10.6 oz champignon mushrooms (about 4 cups sliced)
- 2 bunches broccoletti (broccoli rabe / small broccoli bunches)
- 2.1 oz grated Parmesan (about 2/3 cup)
- 2.8 oz provola (provolone-style cheese) (cut into cubes)
- 1 item fresh spring onion (scallion)
- to taste extra virgin olive oil
- 1.5 tbsp butter (about 20 g)
- to taste salt
- 7 fl oz milk (about 3/4 cup (200 ml))
- 10 fl oz vegetable broth (about 1 1/4 cups (300 ml); the broccoli cooking water works well)
- 2 tbsp butter (about 30 g)
- 50 g all-purpose flour (about 1/3 cup)
- 1.8 oz grated Parmesan (about 1/2 cup (50 g))
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground nutmeg
- 1 bunch parsley (finely chopped)
- 1 pinch salt
- to taste black pepper
Preparation
Start by cleaning the broccoli, cutting them into florets and washing them thoroughly under running water.
Blanch them for 8 minutes in lightly salted boiling water. Drain them with a slotted spoon, keeping the cooking water, and sauté them in a pan over low heat with a drizzle of oil, the spring onion sliced into rounds and a ladleful of the cooking water.
Sauté for 5 minutes, then add the cleaned and sliced champignon mushrooms. Cook for another 5 minutes, adding more broth only if needed. Season with salt.
Meanwhile prepare the béchamel: melt the butter in a saucepan and incorporate the sifted flour. Add the warm milk and vegetable broth little by little, stirring constantly to avoid lumps, until the sauce begins to thicken.
Turn off the heat and stir in the nutmeg, the grated Parmesan and finally the turmeric.
Stir with a wooden spoon, adding more hot broth if necessary and a grind of pepper if you like.
Heat lightly salted water for the trofie and cook them al dente. Drain them with a slotted spoon, then dress them with the turmeric béchamel and the finely chopped parsley.
Mix together thoroughly, adding the broccoli and mushrooms as well.
Once dressed, transfer everything to a lightly buttered ovenproof dish.
Top with the provola cut into cubes and cover everything with the remaining grated Parmesan.
Bake in a conventional oven at 374°F for 25-30 minutes or until the cheese is well melted. Let cool for a few minutes and serve.
And voilà… the baked trofie with turmeric cream are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can store the baked vegetarian trofie in the refrigerator in an airtight container for 1-2 days. When reheating, add a tablespoon of water or broth to revive the creaminess of the béchamel.
1. Can I substitute the trofie with another pasta shape?
Certainly. For this creamy broccoli and turmeric sauce, ideal shapes are fusilli or penne rigate, which hold the light béchamel perfectly.
